A tasty chocolate brioche recipe to try at home. Enjoy this with a tangy marmalade or on its own. Not too sweet since we've using dark chocolate. Make our way this time and next time, make it your own.
Recipe Category All Seasons, Baked Goods, Breakfast, French Classics, Holiday and Special Occasions, kid friendly, Paris, Public, Spring, summer, Tea Time, Uzès, vegetarian, Winter
500Grams(1 pound and 2 oz)Flour (T45 if available or all-purpose)
250Grams(9 oz or 5 eggs)Eggs
25Grams(1 oz fresh or 1 TBS dr yeast)Fresh Yeast
40Grams(2 oz)Cocoa Powder
100Grams(3 oz)Chocolate Chips
2Tablespoons(for egg wash)Heavy Cream
In a stand-up mixer, add Soft butter, salt, sugar, yeast, flour, and cocoa; mix 3 to 4 minutes and then slowly add the eggs. Mix on medium speed 3 minutes.
Turn out your dough into a lightly floured surface and add the chocolate chips by folding them into the dough. If your dough is too wet, you can dust with a bit of flour – but not too much. Don’t overwork the dough as your hands will be warm and may cause the incorporated butter to melt too much.
Place your dough into a lightly floured bowl and cover with a clean rag and let double in size, maybe 30 to 40 minutes.
Use your hand to remove all the gas, make a large ball and reserve in a large container with a lid, leave iit n the fridge overnight.
Remove from the fridge and keep at room temperature 30 minutes – 1 hour. Cut your dough into 8 small pieces to fill up your mold two-thirds up.
Wrap with plastic film and let proof in the cold oven, with a bowl with hot water in the bottom, to bring heat and humidity in the oven. Every 45 minutes add fresh hot water to the bowl. After 1h30 mn, remove and turn your oven at 165ºC (325ºF).
Mix the Heavy cream and the egg to make your egg wash. Brush your brioche on the top, avoiding the edges.